Chocolate Bavarian Twist: A Decadent Dessert Explained

Chocolate Bavarian Cream, or Bavarois, is a traditional French dessert that is rich, creamy, and decadent. It is typically made with plain or semi-sweet chocolate, milk, cream, eggs, sugar, and gelatin, and is set in individual moulds or a pie form. The dessert has a light and fluffy texture, with a subtle and elegant chocolate flavour, and can be garnished with chocolate shavings, curls, or fresh fruit. The term Bavarian or Bavarois refers to a creamy dessert that originated in France and is named after a German state. It is often associated with childhood treats and is relatively simple to make at home.

What is a chocolate Bavarian cream pie?

A chocolate Bavarian cream pie, or bavarois, is a rich, creamy dessert that sits somewhere between a pie and a cheesecake. It has a crumbly cheesecake-like base, which is made from biscuit crumbs and butter, and a creamy, light, and fluffy filling.

The traditional base for a chocolate Bavarian pie is made using Marie biscuits, which are crisp and slightly sweet. However, if you can't get your hands on any, Nice or chocolate ripple biscuits can also be used. The biscuits are combined with melted butter and pressed into the base of a springform cake pan, then refrigerated.

The creamy filling is made by melting together milk, marshmallows, and chocolate, before adding gelatine and allowing the mixture to cool. Whipped cream is then folded through, creating a light and airy texture. The filling is then poured over the biscuit base and refrigerated until set.

A chocolate Bavarian cream pie can be served with a simple dollop of whipped cream and fresh berries or sliced bananas. It can also be served with a fruit sauce, such as raspberry sauce.

This dessert is said to be easier to make than it looks and can be made in advance, making it a great option for dinner parties or special occasions.

What are the key ingredients?

The key ingredients for a chocolate Bavarian twist depend on the type of chocolate Bavarian dessert you are making. For example, the ingredients for a chocolate Bavarian cream differ from those for a chocolate Bavarian torte or pie.

Chocolate Bavarian Cream

Chocolate Bavarian cream is a traditional German delicacy that requires only a few easy-to-find ingredients. It is essential to use high-quality products as this will significantly impact the flavour. The key ingredients are:

• Gelatin powder (unflavoured)
• Kirschwasser (a German cherry brandy that can be replaced with whisky, brandy, Grand Marnier, or cognac, or simply with water)
• Heavy cream (a cream with a high-fat content is preferable, but cream with a lower fat content can be used to cut calories)
• Egg yolks (fresh and high-quality)
• Vanilla extract (vanilla pods can be used instead for vanilla Bavarian cream)
• Powdered sugar (for a smooth texture)
• Dark chocolate (a 70% high-quality chocolate is recommended, but a higher percentage can be used with adjusted sugar)

Chocolate Bavarian Torte

The key ingredients for a chocolate Bavarian torte are:

• Devil's food cake mix
• Cream cheese
• Brown sugar
• Vanilla extract
• Heavy whipping cream
• Grated semisweet chocolate

Chocolate Bavarian Pie

A chocolate Bavarian pie sits somewhere between a pie and a cheesecake. The key ingredients are:

• Marie biscuits (Nice or chocolate ripple biscuits can also be used)
• Butter (unsalted or salted)
• Milk (full-cream milk is preferable)
• White marshmallows (a combination of pink and white marshmallows can also be used)
• Milk chocolate (dark chocolate can be used for a less sweet mousse filling)
• Gelatine (gelatine powder can be used to thicken and stabilise the filling)
• Thickened cream (whipped cream folded into the chocolate mixture creates a light and airy texture)

How do you make it?

To make a chocolate Bavarian cream, you'll need a few key ingredients: milk, cream, eggs, sugar, chocolate, and gelatine. You'll also need some basic equipment, such as a saucepan, a bowl, and a whisk.

Start by whisking together the egg yolks and sugar in a bowl until well mixed. In a separate bowl, add the milk and bring it to a simmer. Then, break the chocolate into pieces and add them to the milk, stirring until the chocolate is dissolved. This mixture will look rather grainy, but don't worry—it will mix smoothly once the custard is heated.

Next, pour the melted chocolate mixture slowly into the egg mixture, whisking continuously. Then, pour everything back into the saucepan and cook over medium heat, stirring continuously, until the mixture thickens. This should take about 3 to 5 minutes.

Now, it's time to add the gelatine. First, fill a small bowl with cold water and add the gelatine, letting it soften for about 5 minutes. Then, squeeze out the excess liquid and stir it into the chocolate mixture until the gelatine melts. Allow the custard to cool for 5 to 10 minutes.

In a separate bowl, put the cream and whisk until soft peaks form. Stir a spoonful of cream into the cooled custard, and then fold in the rest of the cream.

Finally, divide the mixture into individual serving dishes or moulds and refrigerate for at least 2 hours or overnight. You can serve the chocolate Bavarian cream as it is or with a simple dollop of whipped cream. If you want to add a fruity twist, try serving it with fresh berries or sliced bananas, or a fruit sauce such as raspberry sauce.

To make a chocolate Bavarian pie, you'll need a slightly different set of ingredients: Marie biscuits or sweet plain biscuits, butter, milk, white marshmallows, milk chocolate, gelatine, thickened cream, and toppings of your choice.

Start by processing the biscuits into crumbs and combining them with melted butter in a bowl. Mix well, then press the biscuit mixture into the base of a lightly greased 20cm springform cake pan lined with non-stick baking paper. Refrigerate for 30 minutes.

Next, heat the milk in a bowl over a saucepan of simmering water. Add the marshmallows and chocolate, stirring until melted and smooth. Combine the gelatine and water in a heatproof cup, and place it in the saucepan of simmering water until the gelatine is dissolved. Stir the warm gelatine into the warm chocolate mixture, then let it cool for 30 minutes.

Fold the whipped cream through the chocolate mixture, then pour it over the biscuit base. Cover and refrigerate for 4 hours, or until set. Whip the extra cream and add sugar, spreading it over the Bavarian. Finally, sprinkle with your chosen toppings—traditionally, chocolate shavings or curls.

How long does it take to make?

The preparation time for a chocolate Bavarian twist varies depending on the recipe and the number of servings. Here is a breakdown of the time required for each step, based on the recipes provided:

Ingredients and Preparation:

The first step is to gather all the necessary ingredients, which include items like chocolate, cream, eggs, sugar, gelatin, and various flavourings. This step should not take long, assuming all the ingredients are readily available.

Mixing and Heating:

The next step involves mixing the ingredients and applying heat. For example, in one recipe, you need to whisk egg yolks and sugar until well mixed, melt chocolate, and combine the two. This step is estimated to take around 15 minutes.

Cooling and Setting:

After mixing and heating, the chocolate Bavarian mixture needs to be cooled and set. In one recipe, this involves chilling the mixture in a freezer for 30 minutes. Another recipe suggests refrigerating the dessert for at least 2 hours or even overnight for it to set properly.

Serving:

Finally, the chocolate Bavarian twist can be served. Some recipes suggest making the dessert ahead of time and storing it in the refrigerator for up to 5 days before serving.

Total Time:

Considering the above steps, the total time required to make a chocolate Bavarian twist can range from as little as 1 hour to up to 8 hours or overnight, depending on the specific recipe and the desired setting time. The active preparation time is generally around 15-20 minutes, while the cooling and setting time can be adjusted based on your schedule and preferences.

What are some variations?

There are many variations of the chocolate Bavarian dessert. Firstly, the dessert can be made with different types of chocolate. While plain chocolate is traditional, white, milk, or dark chocolate can be used, with milk chocolate being the most popular choice. The dessert can also be made with a combination of chocolate and other flavours, such as blood orange chocolate or strawberry and yoghurt chocolate.

Secondly, the base of the dessert can be varied. The traditional base is a crumbly cheesecake-like base made with biscuits, such as Marie, Nice, or chocolate ripple biscuits. However, the dessert can also be made with a cake base, such as a devil's food cake or a chocolate sponge cake.

Thirdly, the filling of the chocolate Bavarian can be altered. The traditional filling is a creamy, mousse-like texture made with cream, eggs, and gelatine. However, the filling can also be made with a combination of cream and custard or with a combination of cream and marshmallows. The filling can also be flavoured with ingredients such as coffee, orange, or whisky.

Finally, the toppings for the chocolate Bavarian can be varied. Traditional toppings include chocolate shavings or curls, but other options include crumbled flake, chocolate sprinkles, fresh berries, or sliced bananas.

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